Description
A rich and moist chocolate cake layered with tart raspberries and smooth chocolate ganache, perfect for celebrations.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and cocoa powder. Then add the milk, vegetable oil, eggs, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- For the ganache, heat the heavy cream until simmering, then pour it over the chopped chocolate in a bowl, stirring until smooth.
- Once cooled, layer the cake with ganache and serve with additional raspberries if desired.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For best flavor, use fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American